Rock Salt and Rosemary Shortbread

Makes 12


115g butter, softened

80ml (⅓ cup) Huletts Castor Sugar

3 ml (¼ t) fresh rosemary, finely chopped

1 ml (pinch) rock salt, plus extra for sprinkling

250ml (1 cup) cake wheat flour

  1. Preheat the oven to 200°C. 1 x lined and greased baking sheet
  2. Beat together the butter, Huletts castor sugar, rosemary, and salt with an electric mixer until light and fluffy. Scrape down the sides of the bowl if necessary.
  3. Sift the flour and add to the butter mixture until the dough holds together. Remove dough from the bowl and knead lightly by hand until quite smooth.
  4. Form the dough into a ball and wrap loosely with cling wrap and refrigerate for an hour.
  5. Roll out the dough on a lightly floured surface until about 2mm thick.
  6. Cut out the biscuits, using a large scone cutter, and place on the prepared baking sheet.
  7. Bake for 20 minutes or until light golden brown.

Store in an airtight container.